Creamy Ham and Corn Soup Recipe
My quick and easy soup really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and hot homemade bread.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup chopped onion
- 1 cup half-and-half cream
- 1/2 cup cold water
- 2 cups fresh or frozen corn
- 1 cup diced fully cooked ham
- 2 cans (14-1/2 ounces each) chicken broth
- 1/3 cup chopped sweet red pepper
- 1/4 cup plus 3 tablespoons all-purpose flour
- snipped fresh dill optional
- Carbohydrate 31.9163599446134 g
- Cholesterol 12.6857142964382 mg
- Fat 5.8478069126802 g
- Fiber 3.06034108278374 g
- Protein 4.87113641347455 g
- Saturated Fat 2.72457146270005 g
- Serving Size 1 1 serving (99g)
- Sodium 29.0570082538991 mg
- Sugar 28.8560188618297 g
- Trans Fat 0.469447623800339 g
- Calories 194 calories
Directions Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired. Yield: 7 servings. Originally published as Creamy Ham & Corn Soup in Simple & Delicious February/March 2013, p23 Print Add to Recipe Box Email a Friend
